Hi All,
I’m trying to get a grasp on some theories around total weight loss percentage vs development time vs drop temp.
I have a nice recipe that I have used for a Peruvian bean where I have been focused on roasting to 423F as a drop temp, however I’ve been reading a bit and working on shifting my focus to development time as a factor for finishing the roast. What I notice is with this roast, I’m dropping at 423 IBTS temp with a development time of about 3:00 and 14.5% weight loss.
Recently I tried the 350g recipe from Aillio Bullet to test some new coffees but dropped after 2:00 development time. I was dropping consistently around 405-407 IBTS temp, but also had a 14.5% weight loss.
Wondering if people can chime in on the theories behind such a big drop temp difference with the same weight loss percentage!
Thanks!